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Serves 0

Scallops Poached in Lemon Thyme Butter

This delicious scallop dish from Aiden Byrne has a delicate taste, complemented perfectly by the lemon thyme butter. This recipe is easy to prepare and cook yet it will really impress your guests at a dinner party!


For the Vegetable Stock:
2 peeled carrots
2 peeled onions
1 celery stick
3 cloves of crushed garlic
Half a bulb of fennel
1.5 litres of cold water
2 bayleaves
3 sprigs of thyme
1 star anise
1 sprig of tarragon
1 sprig of dill
2 sprigs of chervil
3 slices of lemon
150ml of white wine

For the Garnish:
150g of finely diced carrots
75g of finely diced yellow courgette (skin only)
75g of finely diced green courgette (skin only)
75g of finely diced celery
75g of finely diced fennel
25g of finely diced lemon peel (cooked until soft)
3 teaspoons of picked lemon thyme leaves
150g of unsalted butter
Juice of 1 lemon
4 large hand diced scallops, trimmed of their roe and skirt

Preparation method

For the Vegetable Stock:
Roughly chop the vegetables into even sized pieces
Place them into a large sauce pan, cover with cold water, add bay leaves, thyme and star anise
Bring to the boil and allow to simmer for 8 minutes
Add the remaining herbs and simmer for a couple more minutes 
Add the lemon slices and white wine, remove from the heat and allow to cool
Pass the vegetable stock and set aside

For the Garnish:
Blanch the vegetables individually and set aside
Add the butter to 500 grams of vegetable stock and reduce to 300 grams
Using a stick blender, blend the butter into the stock until emulsifies
Add the diced vegetables, the lemon thyme and season with salt and lemon juice
Slice the scallop in half and add to the cooked vegetables, poached for 1 minute and a half and serve in the shells.

Serving Suggestions

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